War Time Victory Cakes

ONE-EGG VICTORY CAKE
From the Royal Baking Powder cookbook:

During WWII, America resorted to rationing certain goods. Everything from tires to shoes to nylons were rationed, along with many edibles such as sugar, coffee, and cheese. Fuel shortages made it tough to send fresh food across the country, and many processed foods had to be shipped to our soldiers and allies. Could you imagine though, telling your kid that you can’t make their favorite birthday cake because you already used up that month’s ration of butter!

One example of just deeply the war affected those at home in the U.S. can be found in cookbooks like these, which are featured in the National World War II Museum 'Arsenal of Democracy' exhibition. Written with wartime rationing and scarcity in mind, they advised the American homemaker on ideas about how to feed their families properly without using up too many of their supplies.

Here is a Recipe for one of those War Time Victory Cakes from the Royal Baking Powder Cookbook.

Ingredients:
1/3 cup shortening
2/3 cup sugar
1 egg, well beaten
1/2 teaspoon vanilla extract
1/3 cup light corn syrup
1 cup milk
2 cups cake flower
2 1/2 teaspoons Royal Baking Powder
1/4 teaspoon salt

Directions: Cream shortening well; add sugar slowly, beating in well. Add beaten egg and vanilla; beat until well blended. Blend syrup and milk. Sift together dry ingredients and add alternately with liquid to first mixture. Bake in greased square pan (8 x 8 x 2 inches) in moderate oven at 350°F. about 1 hour or in 2 greased eight-inch layer cake pans at the same temperature about 30 minutes. Makes 1 eight-inch or 1 two-layer cake.
Note: Honey may be substituted for light corn syrup.

The Making of a Blue Ribbon Butter Cake

A Blue Ribbon Butter Cake Recipe

The blue ribbon is a symbol of high quality. The association comes from The Blue Riband, a prize awarded for the fastest crossing of the Atlantic Ocean by passenger liners and, prior to that from Cordon Bleu, which referred to the blue ribbon worn by a particular order of knights. In some fair competitions in the U.S., particularly 4-H and FFA livestock and horticultural events, blue ribbons may be awarded to any project or exhibit which meets or exceeds all of a competition's judging criteria.

Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.